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Macaron Tutorial

Monday, August 03, 2009

The macarons: Hey Tartelette! Could you stop squeeezing us like sardines in that box?Me: You ain't seen nothing yet fellas! Better get some cold rest before you go.The macarons: well, at least you did not forget the padding. It's really cozy in here. Are we there yet?

And off in the freezer they went until the next morning...

The macarons: hey, watch out! We are *so* not going into that suitcase! Ah, a carry-on bag, much better! Why are we underneath the pistachio-raspberry macarons? Are we there yet?Me: Don't tell the others but if the airline crushes my bag, I need you and the pistachio macs to help me make a good first impression when I meet Jaden and Todd and Diane, ok? I promised them macarons you see!The macarons: alright....Are we there yet?

Later that day at the airport...

TSA Dude: I need you to step aside M'am. We'd like to check your bag again.Me: Ugh, ok...(while I am thinking: Oh come on! I only have food bloggers essentials here: camera gear, laptop and macarons. What the heck can possibly be wrong.)

And as he is reaching for the two dozens macarons I hear:The macarons: Hey! Hands off man! We are on a very important mission here! We need to make it to Asheville in one piece. Are we there yet?

One security checkpoint and two planes later, Coffee and Chicory Macarons finally met my partners in crime in Asheville. The pistachio and raspberry ones also made it relatively unscathed. The other 3 dozens I brought in my suitcase did not look as good upon arrival, but nothing that stopped us from eating them! They all did a fair bit of traveling during those four days in Asheville. From the hotel room refrigerator to the shuttle in the morning and back to the room fridge for the night. Repeat the routine for four days.

Did any make it back? Nope. As if I was ready for another fun filled trip of them complaining about their tight confinement, their neighbors on the flight or how hot it can get in an airport! I am peculiar, yes. Not crazy. Yet. Although I admit that having imaginary conversations with my macarons officially puts me in the "odd" category now, ehehe.

I felt bad that Bill could not join me on the trip so I made another dozen of these Coffee and Chicory Macarons when I got back. Guess what he had for dinner on a couple of occasions I was not around? Yes! The Cookie Monster struck again and conveniently forgot about the lasagna I had left and went for the macs instead. I can't be mad, I have been eating "riz au lait" (rice pudding) for dinner lately. Best comforting food (with macarons) for a (still) aching back.These are perfect two bite jolts of coffee with a chicory infused buttercream, ground espresso in the shells and a little streaks of coffee painted on the outside. For the buttercream, I just mixed boiling water with chicory grounds that I found in the bulk spice and herb section of the organic market I go to but you could replace the chicory with regular coffee grounds. I brushed the coffee streak on the shells after they had baked to keep the nice sheen of the paint.

Notes: if you make macarons for the first time, I can never encourage you enough to read these pages.I like to use egg whites that have been separated and left in the fridge for 5 days or until they are almost liquid in texture. It makes the shells very resistant and very well behaved which gives you an edge if you are new at making them.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds and espresso powder in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.

For the coffee paint:1 teaspoon instant coffee1 tablespoon hot water

Dissolve the instant coffee in the hot water and gently brush the paint over the baked macaron shells. Let dry completely

Place the chicory and water in a small cup and heat for 30 seconds to 1 minute in the microwave. Cool and reserve.Place the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream (temperature should be about 235-238F). Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Add the reserved chicory mixture. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-8 minutes. Fill a pastry bag with it and pipe on the macarons.

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comments:

i'm lovin the brush effect on these macarons!! what a beauty. could you please get on a plane to where i am with a bag of macarons too? i'd die for em :D death by macarons sounds like a sweet way to go x

Very funny. Reminded me of a time when I was transporting some macarons from Melbourne to Brisbane. I think I ended up with them on my lap in the plane! Not sure if all the different flavours were talking to each though??!! :) Love the painting on the shells. Have seen that a few times and definitely want to give that a go. Worried about how much liquid to really paint on - concerned I'd make the shell soggy?????

What a great looking macarons Helen! No wonder they were so impatient to get to their destination, so they could show off their beautiful coffee streak. Have yet to find chicory here in the UK, but I'll definitely pick some up on my next trip to Belgium.

I would have never thought to use chicory in this way even if I remember old tale of war times when it was used as a surrogate of coffee (that was impossible to find in those hard times).You always are a source of great ideas (and the photos are wonderful as well).

LOVE the macaron dialogue !! Thank you for sharing their voice with us, such fun ! But of course, macarons have feelings too - I'll have to listen more closely next time I get baking! ;) Also love that painted coffee streak on the macaron shells, just beautiful.

These macarons look so good. Helen, I tried making macrons few weeks ago, but was so disappointed. The whole thing was a big mess. Although whatever I baked, did vanish. I have a few questions as I do want to try making them again.

1. When you say powdered sugar - can I use confectioners sugar or should I pulse granulated sugar in the food processor?

Loved the macaron conversation Helen..LOL. saw it all happening as a film...cute!!I'm feeling quite brave this time, having read this post 3 times over. Am off to check the 'must read for first time macaron people'...& will plan to have egg whites in fridge for 3 days! I love the flavours on this batch.We get a nice Indian coffee with a chicory blend...aaaaahh, could chicory be calling to moi? Beautiful post!!

Jen: I have never done the meringue for macarons with cream of tartar for 2 main reasons:1- cream of tartar is a product that one would be hard pressed to find in France. I had never seen or used it before moving to the US and we use a pinch or salt or a sprinkle of lemon juice when we work meringue, but:2- the goal is not to keep the meringue airy or resistant but to work it into the batter (macaronage) with the almonds and powdered sugar.

Too funny - I made something very like this a couple months back. Just make chicory shells (with chicory essence) and sandwiched them with your chocolate mousse cake - soo good! I love the painted swipe on top.

Hello Lady Macaron!I love your blog. your recipies and of course your macarons!I haven´t done any macarons yet, I´m looking foward to find almond flour since with my food processor I can´t obtain a good texture.I would like you to post all the secrets of macarons in one publication since I´m not living in USA and I can´t purchase the "Desserts mag". As always, perfect!

Gotta love the cookie monsters we got around, but who can blame him right? I am cracking up! And the macarons... well, delicious as chicory is one of my favorite childhood smells. Reminds me of my grandmother's coffee!

I have to say, I didn't think much of macarons until I went to Paris. I just found them way too sweet and not much else. Especially the ones that were filled with jam of some sort. And then came Paris. I had the best macarons ever at a small pastry shop: salted butter caramel and cassis. Not overly sweet, not just a mere butter cream. Even the shells tasted very much like caramel and blackcurrants. They must be putting something in the shells. PLEASE tell me what the secret is. I have to know. These coffee macarons will be perfect for me. Do they have a strong coffee taste? I'm making a batch of 100 macarons for a friend's wedding. These ones might be just perfect.Also would you happen to have a good lemon curd filling recipe for macarons? I have to make brown and yellow macarons in keeping with the theme.Thank you so muchYour blog is a true inspiration for meCherie

After all that "are we there yet?" and then they get eaten!! ;) You always make treats such a visual adventure for those of us unfortunate enough to not be in your presence. And you're always so sweet to bake for blog/friends AND another batch for B. He's a lucky man (birthday boyeeeeeeee). It's okay, the older you get, the longer you celebrate the birthday, no?

Cherie: there is no real secret to the shell flavours: you can add a lot to the batter itself as long as it is not liquid: zest, powders (powdered dried fruits), etc... These were strong but you can adjust the strenth of the coffe to your liking.Good luck!

Tell your macaroons that they can come back to Asheville any time. Heck, I'll even throw in the key to the city!! (Hmmm, I don't know if I can do that...but seriously, anything for more of those yummy coffee pillows.)

Thank you so much for these recipes! You've inspired me to make some last night. Actually I've been dying to make some but have been too scared, but I tried it. It definatly didn't come out to look like anything like yours, but the taste and texture were as I remembered. I will definatly try again! Thank you again!

The introduction was so cute and made me smile! I can't wait to try this macaron recipe, the pictures are positively scrumptious! Have you considered setting up a http://www.proprofs.com/polls/ poll for your readers? I've found them pretty helpful and I love voting! :)

Hey, I am going to try out this recipe for my friends bridal shower, I didn't seem to notice how many Macarons this recipe will make? Can you let me know so I can figure out how many times I need to make it.Thank you!!!!!

LOVE the macaron dialogue !! Thank you for sharing their voice with us, such fun ! But of course, macarons have feelings too - I'll have to listen more closely next time I get baking! ;) Also love that painted coffee streak on the macaron shells, just beautiful.